Fish And Meats
From Choice Receipts (1872).
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A historical recipe
Choice Receipts (1872).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 8 ingredients
- Four tablespoonfuls of onion fried
- one quart of boiled potatoes
- one tablespoonful of summer savory
- a teaspoonful each of cloves
- one teaspoonful of red pepper
- three teaspoonfuls of black pepper
- six pounds of bass
- one pilot bread
Method
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- Chowder.
- — (“ Com.
- Stevens.”) — Four tablespoonfuls of onion fried with pork, one quart of boiled potatoes well mashed, one pilot bread and a half, broken, one tablespoonful of summer savory and thyme mixed, quarter bottle of catsup, half bottle of port or claret wine, half a nutmeg grated, half a teaspoonful each of cloves, mace, and allspice, one teaspoonful of red pepper, three teaspoonfuls of black pepper, salt, six pounds of bass or cod cut in slices.
- Put the whole in a kettle together, with water enough to cover two or three inches.
- Boil one and a half hours, stirring gently.
Plating
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